In a large bowl or in the bowl of a stand mixer with the whisk attachment, add the butter and sugar and whisk until light and fluffy. Add the eggs, vanilla extract, lemon extract, and heavy whipping cream. Continue whisking until thoroughly combined and light and fluffy.

In a separate bowl, add the flour, cornstarch, baking powder, nutmeg, cinnamon, and salt. Whisk together with a fork until throughly combined. Slowly add the flour mixture into the wet ingredients, whisking until thoroughly combined.

Form into a ball with your hands then wrap in plastic wrap. Refrigerate until cold enough to roll without sticking ~ 1 to 2 hours, or overnight.

Preheat the oven to 400°F. Line two baking trays with silicone mats or parchment paper.

On a lightly floured surface, roll the dough out to about half an inch thick or slightly thinner. Cut into your desired shapes. Lightly brush the tops with water and sprinkle with desired sugar colors. Place on the baking trays. Bake one tray at a time for 12 to 14 minutes. Cool on a wire rack.

Store in an airtight container at room temperature. Good for two to three weeks if properly stored.

Enjoy!